Project

1. Food Hygiene

2. Photo
• Names

3. Topography

4. Food hygiene
• WHO defines that,
“All condition and measures that
are necessary during the Production,
processing, storage, distribution and
preparation of food to ensure that it is
safe, sound, wholesome and fit for human
consumption.”

5. Observation
Places enquired:
• Hostel mess
• College canteen
• Hospital canteen

6. Canteen

7. People enquired
Mrs.Rajeshwari Mrs.Ramadevi Mr.Rajendran

8. Canteen
 Location – No nearby pits, open drain or accumulation of filth
– Properly located
 Floors – Higher than the adjoining land
– Impervious, Non-slippery
– Washes twice in a week
 Rooms – Not less than 100 sq.ft
 Walls – Impervious, easily washable, 3 feet high
 Lighting and ventilation – Proper lighting & ventilation
– Smoke pipes present
 Kitchen – Adequate floor space
– Adequate ventilation

11.  Doors and windows:
– Rat-proof, but not fly-proof.
– Not of self cleaning type.
 Store rooms:
– Perishable and non-Perishable articles kept separately.
– Rat-proof, Vermin-proof.
– No refrigerator for perishable articles.
 Furniture:
– Reasonably strong and easy to keep clean and dry.
 Disposal of refuse:
– Disposed outside, near doctor’s quarters
 Washing Facilities:
– Cold water and soap are used.

15.  Veg – Bought daily.
 Non-veg – Bought daily, Stored in Refrigerator.
 Egg – Bought and stored twice a week.
 Oil – 2 to 2.5 litres used
– Sunflower oil, changed once in 2 days.
 Water supply – Water doctor.
– Adequate, continuous, safe.
 Insecticides – used on vegetable only during holidays.
 Workers – Stay outside of college
– No gloves or hairnets used.
 Worker’s health – given leave if infected.

18. Hostel mess
Mess Supervisor : Mr. Sathish Kumar

19. Observation
• Location – No nearby pits, open drain or accumulation of filth
– Properly located
• Floors – Higher than the adjoining land
– Impervious, Non-slippery
– Mopped once a day
• Rooms – Not less than 100 sq.ft
• Walls – Impervious, easily washable, 3 feet high
• Lighting and ventilation – Proper lighting & ventilation
– Smoke pipes and exhaust fans present

21. • Kitchen – Adequate floor space
– Adequate ventilation
• Doors and windows:
– Rat-proof, but not fly-proof.
– Not of self cleaning type.
• Store rooms:
– Perishable and non-Perishable articles kept separately.
– Rat-proof, Vermin-proof.
– No refrigerator for perishable articles.
• Furniture:
– Reasonably strong and easy to keep clean and dry.

25. • Disposal of refuse:
– Given as feed for cows
– Adequate, continuous, safe
• Washing Facilities – Cold water and soap are used.
• Veg – Hot water used when non veg food is served.
– Bought on Tuesdays, Thursdays and Saturdays.
• Non-veg – Bought on the day of serving non veg,
– Cooked within 2 hours.
• Egg – Bought twice a week and cooked within 2 hours.

27. • Oil – 45 litres used.
– Sunflower oil, changed once a day.
• Water supply – From tank above the mess, Purified by
Rapid Sand Filtration.
• Insecticides – used on vegetables weekly.
• Milk – 52 litres per day.
• Workers – Stay in mess storage room.
– Uses polythene gloves, changed daily.
• Worker’s health – given leave if infected.

29. Hospital canteen

30. Observation
• Location – No nearby pits, open drain or accumulation of filth
– Properly located
• Floors – Higher than the adjoining land
– Impervious, Non-slippery
– Mopped once a day
• Rooms – Not less than 100 sq.ft
• Walls – Impervious, easily washable, 3 feet high
• Lighting and ventilation – Proper lighting & ventilation
– Smoke pipes and exhaust fans present
• Kitchen – Adequate floor space
– Adequate ventilation

33. • Doors and windows:
– Rat-proof, but not fly-proof.
– Not of self cleaning type.
• Store rooms:
– Perishable and non-Perishable articles kept separately.
– Rat-proof, Vermin-proof.
– No refrigerator for perishable articles.
• Furniture:
– Reasonably strong and easy to keep clean and dry.
• Disposal of refuse:
– Thrown off at the backside.
– Adequate, continuous, safe.

37. • Washing Facilities:
– Cold water and soap are used.
– Hot water used for a few utensils.
• Veg – Bought daily.
• Non-veg – Not available.
• Egg – Not available.
• Milk – 60 litres bought a day.
• Oil – 15 litres used.
– Sunflower oil, changed once a day.
• Water supply – RO purifier used.
• Insecticides – Used.
• Workers – 15 Tamils, 4 North indians. (on a contract)
• Worker’s health – given leave if infected.

40. Ideal conditions
The following minimum standards have been
suggested for restaurants and eating houses in india
under the Model Public Health Act (1955)
1) Location: Shall not be near any accumulation of Filth or
open drain, stable, manure pit and other sources of
nuisance.
2) Floors: To be higher than the adjoining land, made with
impervious material and easy to keep clean.
3) Rooms: a) Where meals are served shall not be less than
100 sq.ft and shall accommodate for a maximum
of 10 persons.
b) Walls upto 3 feet should be smooth, corners to be
rounded, should be impervious and easy to clean.

41. 3) Lighting and ventilation: Ample Natural lighting facilities
aided by artificial lighting with good circulation of air are
necessary.
4) Kitchen: a) Floor space minimum 60 sq.ft
b) Window opening to be 25% of floor area
c) Floor to be impervious, smooth, easy to keep
clean and non slippery
d) Doors and windows to be rat proof, fly proof, and
of the self closing type
e) Ventilators 2% of the floor area in addition to the
smoke pipes.
5) Storage of cooked food: Separate room to be provided, for
long storage, control of temperature is necessary.

42. 6) Storage of uncooked food stuff: Perishable and non
perishable articles to be kept separately, in rat proof and
vermin-proof space; for storage of perishable articles
temperature control should be adopted.
7) Furniture: Should be reasonably strong and easy to keep
clean and dry.
8) Disposal of refuse: To be collected in covered, Impervious
bins and disposed off twice a day.
9) Water supply: To be an independent source, adequate,
continuous and safe.
10) Washing facilities: To be provided. Cleaning of utensils
and crockery to be done in hot water and followed by
disinfection.

43. Hostel mess Hospital canteen

45. Food handlers
• Food sanitation rests directly upon the
state of personal hygiene and habits of
personal hygiene.
• The infections likely to be transmitted by
food handlers are: Diarrhoea, Dysentery,
Typhoid, Viral hepatitis, strepto and
staphylococcal infections.

46. PREVENTION:
• The first essential is to have complete medical examination
carried out of all food handlers at the time of employment.
• Any person with the history of typhoid fever, diphtheria,
chronic dysentery ,tuberculosis should not be employed .
• Person with wounds or skin infections should not be permitted
to handle food or utensils.
• Education of food handlers in matters of personal hygiene ,
food handling, utensils, dish washing is the best means of
promoting food hygiene.
• Hands- Should be scrubbed and washed with soap
immediately after visiting a lavatory. Finger nails should be
trimmed and free from dirt.
• Hair- Head coverings should be provided.
• Overalls- Clean overall should be worn by all food handlers.
• Smoking should be avoided.

47. Ill effects of bad hygiene
• Food poisoning:
• Reason: Food poisoning is the outcome of
having stale food or rotten food.
• Effects: Food poisoning leads to vomiting
at times spitting out blood, loose motions,
extreme sweating, choking of the wind
pipe, extreme stomach ache etc.

48. • Acidity:
• Reason: Having food that has too much oil.
• Effects: It is a burning sensation in the gut
and in the chest at times. It can further lead
to peptic ulcers and mouth ulcers if not
treated. This raises the stomach pH and
gives a restless and burning sensation.
• Stomach disturbance:
• Reason: Having street food that is highly
adulterated and unbalanced.
• Effects: People having these foods are
often found complaining about stomach
upsets or constipation.

49. • Asthma:
• Asthma is a disease affecting the airways that carry air
to and from your lungs. People who suffer from this
chronic condition (long-lasting or recurrent) are said to
be asthmatic.
• Reason: Asthma has been found to be in higher
abundance in Kitchens where there are cockroach
infestations.
• Effects: The inside walls of an asthmatic's airways are
swollen or inflamed. This swelling or inflammation
makes the airways extremely sensitive to irritations and
increases your susceptibility to an allergic reaction.

50. • Halitosis:
• Halitosis, popularly known as bad breath, is a disease of
the mouth that causes foul breath. In this condition,
unpleasant odor comes out of the mouth of the patient.
• Reason: Certain foods, adverse health conditions and
unhygienic habits are the main causes of bad breath.
• Effects:
• Bad breath
• Bitter, sour, or metallic taste in mouth
• Post-nasal drainage

51. Food-Borne diseases
• A disease usually either infectious or toxic in nature
caused by agents that enter the body through the
ingestion of food.
• Causes: Increases in:
- Urbanisation
- Industrialization
- Tourism
- Mass catering system

52. Classification of Food-Borne diseases

53. Food adulteration
It is the addition of a non food item to increase
the weight /quantity of food item in raw form or
prepared form which may result in loss of actual
quality of food item .
Disadvantages:
• Expensive low quality food .
• Health problems.
eg: food material: milk
adulterant: water

54. Steps to Improve
• Oil should be rotated once a month.
(to prevent heart diseases by keeping the omega-3 and
omega-6 fatty acid ratio in check)
• Extra food can be given to orphanages.
• Avoid usage of rotten vegetables.
• Oils should not be reused.
• Gloves, hairnets, aprons can be provided.
• Refrigerators can be used to preserve perishable
foodstuffs.
• Proper disinfectants should be used to clean the utensils.

55. How students can help
• Can reduce the food wastage.
• Dispose the remains properly.
• Wash hands before and after eating.